|On my way to bagel-ness|
I whipped up a batch of these this weekend - as most of you with gluten intolerance issues knows, GF baked goods do not have lastability. Two days, tops, and it's Stalesville. This recipe addresses the problem by having you make the bagels to just shy of their second rising, then putting them in the freezer. I freeze mine on parchment paper sprinkled with coarse corn meal, then slip them into a zip-close bag. To enjoy your bagel, just pull it out the night before, let it rest and rise in the fridge over night, and bake in the morning. Easy-peasy.
p.s. If you got a new post notification and can't open it -- it's because I meant to save it and published it and then saved it again. Sheesh.